Pork shumai (Steamed Dumplings)

Name: Pork shumai (Steamed Dumplings)
Prep time: 22 min
Cook time: 8 min
Total time: 30 min
Yield: 3 servings
Ingredients: 150 g thin sliced pork belly; 150 g ground pork; ½ tsp soy sauce; ½ tsp oyster sauce; 1 tsp toasted sesame oil; 1 tsp sake; ½ tbsp sugar; ½ tsp salt; 1 pinch ground black pepper; 30 g Japanese leeks (naganegi); 60 g boiled bamboo shoots; 2 tbsp Potato Starch; ¼ grated onion; 5 g grated ginger root; 30 square shumai/wonton wrappers; 30 green peas; soy sauce; Japanese mustard (karashi)

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Prep Time
22 mins
Cook Time
22 mins
Total Time
30 mins
Servings
3 servings
Calories
408 kcal
Course
Side Dish, Appetizer
Cuisine
Fusion, Chinese, Japanese

Pork shumai (Steamed Dumplings)

Celia Wu

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

150 g thin sliced pork belly
150 g ground pork
½ tsp soy sauce
½ tsp oyster sauce
1 tsp toasted sesame oil
1 tsp sake
½ tbsp sugar
½ tsp salt
1 pinch ground black pepper
30 g Japanese leeks (naganegi) white part, finely diced
60 g boiled bamboo shoots finely diced
2 tbsp Potato Starch
¼ grated onion
5 g grated ginger root or ginger paste
30 square shumai/wonton wrappers
30 green peas
soy sauce for dipping
Japanese mustard (karashi) (karashi) optional

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Instructions

Finely dice 150 g thin sliced pork belly using a knife.
Place the diced pork belly in a mixing bowl with 150 g ground pork, ½ tsp soy sauce, ½ tsp oyster sauce, 1 tsp sake, 1 tsp toasted sesame oil, ½ tbsp sugar, ½ tsp salt and 1 pinch ground black pepper. Knead together by hand until evenly distributed.
In a separate bowl mix 30 g Japanese leeks (naganegi) and 60 g boiled bamboo shoots with 2 tbsp potato starch until evenly coated.
Combine the two bowls into one and add the ¼ grated onion and 5 g grated ginger root. Knead together until the ingredients are evenly distributed through the filling.
Start boiling a pot of water and line the steaming basket with a sheet of baking paper.
Take a wonton wrapper and place it in the palm of your hand. Add about 1 tbsp of the filling to the centre (approx 15g per shumai) leaving space around the edge.
Make a circle with your thumb and fingers and use a cutlery knife to push the shumai down into the circle, this will push the edges of the wrapper up and keep the dumpling round. You can also flatten the base by pushing it up slightly from underneath.
Use the knife to smooth out the top and place it on top of the baking paper in the steaming basket. (See the post above for more process pictures.)
Repeat until you've used up all the wrappers and filling, then place one green pea in the center of each shumai.
Once your pot of water reaches a rolling boil, place the steaming basket on top with the lid.
Steam the shumai for 8 minutes.
Serve with Japanese mustard (karashi) and soy sauce.
Enjoy!

Notes

Steam before storing. Once cooked, refrigerate and eat within 1-2 days.
To freeze, place the cooked shumai on a tray with a little space between to stop them from sticking together. After 2-3 hours, transfer to a ziplock bag or airtight container and eat within 2 weeks.
Steam again or microwave until piping hot to reheat.

Nutrition Information

Show Details

Calories 408kcal (20%) Carbohydrates 21.7g (7%) Protein 20g (40%) Fat 29g (45%) Saturated Fat 10.8g (54%) Polyunsaturated Fat 3.5g Cholesterol 72.3mg (24%) Fiber 3.3g (13%)